Showing posts with label cookie. Show all posts
Showing posts with label cookie. Show all posts

Sunday, November 3, 2013

This ain't no plain vanilla Red Velvet Chocolate Chip Cookie Recipe


I'm gonna let the pictures of these red velvet chocolate chip cookies speak for themselves.

Are you listening, 'cause they are saying delicious slightly chewy chocolate chip cookies with a twist.


Yup these ain't no plain vanilla cookie, Oh yeah, I've added a little raspberry to them which I know is not traditional, but sometimes I'm just crazy like that ;)

Feel free to omit the raspberry. Your choice.



Hope you love them as much as I do.

Red Velvet Chocolate Chip Cookies (makes approx 20 cookies)

220g (7 and 3/4 oz) plain (all purpose) flour
40g (1 and 3/8oz) cup cocoa
1 tsp baking powder
1/4 tsp salt
115g (4oz) unsalted butter room temperature
100g  (3 and 1/2oz) white sugar (I used caster/ superfine sugar - use regular white if you can't find superfine)
100g  (3 and 1/2oz) brown sugar firmly packed
1 egg
1 tsp vanilla extract
1/2 tsp raspberry essence
1/4tsp red food colour
85g (3 oz) milk chocolate chips
85g (3 oz) white chocolate chips



Preheat oven to 160 C. Line 2 trays with baking paper (parchment paper).

Sift together the flour, baking powder (soda), salt and cocoa.

In a large bowl cream together the butter, white and brown sugar at high speed for a few minutes until light and fluffy.

Reduce the speed to medium low and mix in the egg, vanilla, raspberry essence and food colour until combined.

Add the sifted flour mixture and mix at low speed until the mixture has just combined.

Using a spatula or large spoon mix in the white and milk chocolate chips until evenly distributed.


Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.

Bake for around 12 to 15 minutes. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely.


* I often add some extra white chips by removing the tray and gently pressing about 3 into the top of each cookie about 7 minutes into baking so they look good but don't over brown :)

Cookies can be stored in an airtight container for at least 3 days.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Sunday, October 27, 2013

Walking Dead Nesting Doll Cookies Zombie and Daryl Dixon


Well it's out there. I'm a Walking Dead fan which is kinda strange as I really do not like horror or scary films at all.

So when I decided to make up some Zombie nesting doll cookie's I had to throw in someone from The Walking Dead and who else could it be but Daryl Dixon.

Seriously. It's not even a real competition.

Anyhoo I was pretty sure I wasn't going to be doing Daryl's arms any justice so I chose to make the cookie in the poncho outfit. Plus I find it kinda weird that the only people that look good in poncho's are 6 year old girls and Daryl Dixon. I'm not sure how that works, maybe it's the cross bow accessorizing.


The actual zombie cookies come in two types. Traditional green brain hanging out and the new walking dead inspired grey skin, gold eye and mildly more gory version (notice the missing hand).

If you follow the blog y'all would know I have some type of obsession with making stuff into nesting doll cookies (matroyoshka or babushka). If you use the search tool at the right you can find previous Halloween cookies I've made as pictured below.

Cookie instructions for Male Zombie, Daryl and fondant cross bow included below: There is a link to another post with the sugar cookie roll out recipe I use.

Daryl Dixon and Zombie Nesting Doll Cookie Instructions


Male Zombie Cookies (walking dead inspired)

These instructions use the medium nesting cookie cutter, follow the exact same instructions for small or large nesting doll cutter. For traditional green zombie replace green fondant for grey and add a partial piece of gummy brain onto the head.

Sugar cookies made using medium nesting doll cookie cutter (CLICK HERE for post with a cookie recipe)
rolled fondant shop bought or home made marshmallow fondant (Coloured Grey, White, blue, black and yellow - pink if you are making female)
small rolling pin
medium nesting doll cookie cutter (around 9.5cm or 3 3/4 inch)
small sharp knife
clean brush and water
black edible writing pen
gold dusting powder plus dry clean brush
*Fondant dries out very quickly. Use small amounts work quickly and when not in use place the fondant in an airtight container or ziplock bag to minimise the chances of it drying out and cracking.



 Roll out the grey fondant onto a clean benchtop dusted with cornflour/ cornstarch until a couple of mm (1/8") in thickness. I like to lift my fondant frequently and turn it like pie dough to ensure it does now stick to the bench while rolling it out.

Use the nesting doll cookie cutter to cut out a shape. Do the same with the black, blue and white colored fondant.


Refer to picture above as part of instructions

Place the black and blue fondant cut outs on top of each other and using the sharp knife cut out boots. Place the white cutout on top of the blue and using the knife cut a ragged shirt/pants then finally place the grey on top of the white and cut out a zombie face. Use a small amount of water to adhere the fondant cutouts onto the cookie, using the rolling pin to press into place as necessary.

Using the back of a knife or a fondant tool imprint an indent in the middle of the jeans and shoes.

With the remaining offcut head of the white fondant use the sharp knife to cut out a shoulder with ragged sleeve edges.

With the remaining offcut from the grey fondant use the sharp knife to cut out an arm and hand.Refer picture below. I gently twisted each finger to round the shape out a little, and then used the tip of a #1 piping tip to make nail indents, but just cutting the shape would be ok. On some of the cookies I did not put a whole hand and just added red fondant for a bloody stump (with a little white bone sticking out).
 

Make a second smaller arm and hand.

Adhere the shirt shoulder and larger arm to the zombie cookie as per picture and the smaller arm to the other side, the different sizes and prominent shoulder is supposed to give the allusion of lurching.

Roll out the yellow fondant and using the nesting doll cookie cutter cut out a head. Using the sharp knife cut out hair for the zombie and adhere with a small amount of water.

Using the knife, add some indents into the zombie's grey skin.

Add eyes, I used a small amount of white fondant and added yellow iris with a small amount of gold lustre dust. Any color would be ok - or you could just draw on eyes with an edible pen.

Optional - shape a small amount of grey fondant into a triangle and add a nose.

Draw on a mouth using the edible pen.

Allow to sit to until the water and pen have dried and then store in airtight containers at room temperature for up to 3 days.

Daryl Dixon Nesting Doll Cookie
*I use chocolate fondant for the dark brown, add white to make a lighter brown and mix black fondant into the chocolate fondant to make black. I just think it tastes better this way.

Sugar cookies made using medium nesting doll cookie cutter
rolled fondant shop bought or home made marshmallow fondant (Coloured Skin tone, brown, blue, black, cream, red and light brown)
small rolling pin
medium nesting doll cookie cutter (around 9.5cm or 3 3/4 inch)
small sharp knife
clean brush and water
black edible writing pen
*Fondant dries out very quickly. Use small amounts work quickly and when not in use place the fondant in an airtight container or ziplock bag to minimise the chances of it drying out and cracking.

Simple Fondant Cross Bow - the cross bow is of course optional (Umm yeah right - without it he's just some weird guy wearing a poncho)

Roll out the black fondant onto a clean benchtop dusted with cornflour/ cornstarch until a couple of mm (1/8") in thickness. Use the nesting doll cookie cutter to cut out the head, then move it inwards a little and press down again to cut out the front of the cross bow. Smooth it a little with your fingertips and pull the edges up a little as shown in the picture above.

Roll a thin strip of black fondant (or use an extruder) and shape into an upside down U. Make the U very thin and long and then place the front of the crossbow onto the top of the U shape, press the ends of the U together and then cut off excess fondant.

Roll out another even thinner strip of black fondant, attach it in the middle to the back of the crossbow (see picture) and then pull each end up to the ends of the crossbow 'front'. Cut of excess with sharp knife. Allow to set for a little while on baking paper while you make the Daryl Cookie.

Daryl Dixon Cookie


I mixed together grey, blue and brown to make dirty jean color fondant, this is optional you can just use blue or grey if you like

Roll out the jean colour fondant onto a clean benchtop dusted with cornflour/ cornstarch until a couple of mm (1/8") in thickness. I like to lift my fondant frequently and turn it like pie dough to ensure it does now stick to the bench while rolling it out.

Use the nesting doll cookie cutter to cut out a shape. Do the same with the dark brown, cream and skin tone colored fondant.

Place the dark brown and jean color fondant cut outs on top of each other and using the sharp knife cut out boots. Place the cream cutout on top of the jean color and using the knife cut a deep V for the bottom of the fondant then finally place the skin tone on top of the white and cut out Daryl's face. Use a small amount of water to adhere the fondant cutouts onto the cookie, using the rolling pin to press into place as necessary.

Using the back of a knife or a fondant tool imprint an indent in the middle of the jeans and shoes.

Roll out the lighter brown fondant and using the nesting doll cookie cutter cut out a head. Using the sharp knife cut out chunky asymmetrical hair and adhere with a small amount of water.

Roll out the red fondant and cut into thin strips, adhere around the neck and hem of the 'poncho'. then make small triangles and decorate the poncho (see picture above for example).

Shape a little excess light brown fondant into a moustache and beard - see picture above for example.carefully adhere with a tiny amount of water.

Use the edible black pen to draw on extra detail. I added dots along the red poncho trim and in the middle and side of the red design on the poncho.

Add eyes, arched eyebrows and a mouth. Make sure he's not really smiling too much.


Place the crossbow onto Daryl's shoulder adhering with a very small amount of water.

Allow to sit to until the water and pen have dried and then store in airtight containers at room temperature for up to 3 days. 

Daryl Dixon is a fictional character from The Walking Dead.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original photography and recipes by Linda Vandermeer for Bubble and Sweet do not reuse without permission. 

Monday, October 14, 2013

ZOMBIE WEEK - Zombie Splat Cookies



It's Zombie week here at Bubble and Sweet.

I'm trying to make up for the reduced baking, sharing and posting lately with a week filled with easy and fun to make Zombie treats.


It seemed fitting seeings as I have been feeling and looking a bit like a zombie in the past few weeks myself. But totally in a 'Warm Bodies' type way 'cause I haven't been completely soulless.

These Zombie Week sweets are the kind of easy to make mildly gross types of food my kids think are cool to make and eat.

First up I've made some zombie splat cookies. I thought up these cookies way back when I made my Alien Zombie Brain Eating Monster Cake Pops, the 'pops' kinda looked like they were melting which made me think of the cult 'Mr Melty' snowman cookie by Meaghan at The Decorate Cookie and I thought - hey melting zombie cookie that would be kinda cool. But I am not really sure that Zombies melt, I think they're more likely to decay so I've decided I would splat them instead.

This is the link to the Video Tutorial:


To make the splat shape I used cookie cutters I have had for years from Ikea - they are blue plastic and come in a big round set and I have used them many times in the past on this blog. I like the irregular shapes but the ones I liked were a bit too small so I had to push them out with the roller before baking. I've made a quick video tutorial which shows how I did the rolling out - I recommend watching the video for the cookie part plus it shows how to attach and roll the fondant out to shape using the same technique.

If you don't have a irregular cookie cutter shape you could draw a template onto clean cardstock/paper and then use that in place of a cookie/fondant cutter using a sharp knife to cut around your template.


Join me tomorrow for Day 2 of Zombie Week (insert zombie music here) for Zombie Braaaaain Munch popcorn. Mmmmmm brains.

Zombie Splat Cookies
These are tiny 1 or 2 bite size cookies so the cookie dough will make around 80ish. I halved my dough and used the other side for a different project. Cookie dough can be wrapped and frozen in airtight container for a couple of months, defrost in the fridge still in the container when ready to use. If you do not like fondant you can easily use royal icing instead.

Cookies in irregular shapes * see below for recipe
Green fondant (mine is white Bakels coloured with Wilton Kelly Green and americolor Electric Green)
Fruit burst berry jelly lollies (eg nordic berries or gummy brains in the US)
Edible eyes (buy or make your own CLICK HERE for diy instructions)
water (or edible glue) and clean brush



Dust workbench with a little cornflour and then with a small plastic rolling pin roll out the green fondant until quite thin.

Using the same cutter or template you used for the cookie, cut an irregular zombie splat shape out from the fondant and then attach the fondant to the cookie with a small amount of water. Use the rolling pin to push the fondant into place (see the attached video tutorial which gives a good demonstration of this step).

Push a raspberry lolly/brain candy into the top of each cookie and then 2 eyes.

Decorated cookies can be stored in an airtight container at room temperature for 1 week.


Sugar Cookie Dough recipe

460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)#
1 large egg
1 tsp vanilla extract
Green Food colour (optional)
#use regular white sugar if you do not have caster/ superfine sugar

Sift together flour, baking powder and salt.

Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg, vanilla and a few drops of green food colour and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.

Line a few baking trays with parchment/ baking paper.

Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.

Cut out cookies shapes* and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)

*For the zombie splat cookies I like an irregular shape cookie cutter from an Ikea set. I rolled the dough a little thicker than normal, cut out the shape and then used the rolling pin to roll the cookie out a little bigger.
Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).

Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).

Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.

- Undecorated cookies can be stored in an airtight container for 1 week.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer for Bubble and Sweet do not reuse without permission.

Sunday, July 21, 2013

Unicorn Cookie Instructions - I wish I was a unicorn with flowers in my hair


I wish I was a unicorn with flowers in my hair,
I would dance around the forest spreading magic everywhere,
Happiness, fun and music would swirl around me in the air,
Oh I wish I was a unicorn with flowers in my hair.*


I have been playing around with cookie designs for the girls birthday parties and this seems to be a bit of a favourite for Sweet. I guess who doesn't love unicorns, plus ombre pink with touches of gold, it's a magical combination.


EDIT update 2/0/13- we have had the party CLICK HERE to see all the lovely pictures



If you follow me on Instagram you would of course have seen the pretty copper horse cutters as soon as I bought it and lots of progress pictures of me making the cookies along the way. On facebook we had a vote - pink or gold hooves, for which gold won quite easily. Although I'm still undecided as a number of people told me the actual magic is in the horn so it should be the only gold part. 


I hope you love these cookies as much as my kids do. Check back in around a month's time for Sweet's magical birthday party table (which will feature these cookies). Plus next week I will have some of Bubble's 9th birthday party celebrations up.

My cookie cutter was from Ecrandal but you can use any horse or unicorn cutter you have on hand for a similar cookie.


*first and last line of poem inspired by 'I wish I was a punk rocker with flowers in my hair' by Sandi Thom.

Unicorn Cookie Tutorial

 CLICK on the picture below for the video tutorial otherwise continue to read for written instructions.

Horse or Unicorn shape cutter
Small plastic rolling pin
Cornflour
Sugar Cookie Dough (see below for recipe)
White Ready Rolled Fondant ^
Gel Food Colour (Dusky Pink, ivory, black, teal)*
Sugar Flowers (Click here for my easy sugar blossom tutorial)
Gold Luster dust and rose spirits
Couple of clean brushes used for food only
Sharpe knife

^fondant dries out quickly, when not in use store in an airtight container or ziplock bag. To use fondant knead until pliable and smooth and roll out on a workbench dusted with cornflour (cornstarch).
*You will need dark dusky pink, medium pink and light pink fondant for the unicorns tail and mane and dark ivory fondant for the unicorn horn and hooves plus a very small amount of black and teal for the eyes.


 The day before decorating colour all the fondant and make the unicorn horns. To make the horn roll out 2 pieces of the dark ivory fondant into thick ropes and then twist together. Using the palm of your hand roll until the desired width, you may need to stop and retwist every now and then to ensure the horn has a tight swirl. Cut to desired length and twist the end until it is has a thin sharp point.


Using the cookie recipe and instructions below cut out and cookie horse cookies, allow to cool.

Knead white fondant until smooth and pliable. Dust workbench with cornflour (corn starch) and roll out fondant until quite thin then using the horse cutter cut out a fondant shape.

Roll out some of the darker dusky pink fondant and cut out a horse shape, you actually only need the tail and mane area. Roll out a small amount of the medium pink and cut out the horse head.
 

Place the darker dusky pink over the top of the white horse cut out and cut a line across where the tail meets and also along the back of the horse for the mane.


 See picture for example. Do the same for the medium pink to cut out the unicorn's 'fringe/mane'.

Brush water onto the cookie and adhere the fondant, use the rolling pin to smooth the fondant into place.

Use a knife or cake modelling tool to indent details into the horse, like a mouth, nostril and leg definition (if required)

Take pea sized amounts of the dark dusky pink and roll between your palms into a thin rope, then use the rolling pinto flatten into a long ribbon. Twist each end of the fondant ribbon in the opposite direction to make a flowing corkscrew swirl.


Place onto the cookie tail area and use a small amount of water to adhere in place. Use the sharp knife to cut any excess off. I adhered around 3 on the tail and 5 on the mane area (see picture).


Repeat the process with the medium pink and then the light pink until the mane and tail appear full..



Fold a small piece of cardboard into a V to act as a support.

Mash a very small amount of fondant with water to make a firm glue past and adhere the horn to the front mane part, move the cardboard support under the horn. Add a sugar flower on top of the horn (using the fondant water glue) and where the tail meets the body.

Decide if you are having pink or gold hooves and roll out that colour fondant. Use the horse cutter to cut out the feet area and use the sharp knife to cut out hooves. Adhere to the cookie with a small amount of water.

Add eye detail, you can just draw on an eye with edible black pen.


Other wise use a small amount of black, white and teal fondant to make an eye by pressing the colours into small rounds, see picture for detail.


If you are having gold detail, mix the edible luster dust with a little rose spirits and paint onto the horn and hooves.

Allow to dry until set and then store in airtight containers for up to 3 days.



Sugar Cookie Recipe (makes 12 large cookies)

460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)#
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar

Sift together flour, baking powder and salt.

Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.

Line a few baking trays with parchment/ baking paper.

Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.

Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)

Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).

Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).

Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.

- Cookies can be stored in an airtight container for 1 week.



Unless stated otherwise, the above pictures and post are original works and the property of Linda Vandermeer.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Or at Fishpond (free shipping Australia)
Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 


This post is not sponsored. Affiliate links may result in earnings, however will not cost you any more :) 

Sunday, July 7, 2013

I'm a flower girl Babushka nesting doll cookies


Who and what inspires you? I am often inspired by my children, their wonderment and joy of seeing the world and ability to find beauty in every little thing. But Sometimes I get my inspiration elsewhere.

Many years ago I had an inquiry asking if I could make some treats for a garden party photoshoot. I had seen Jordan from Polkadot Prints' work and blog which was fun and innovative and I agreed. I popped off an email saying yes, but pick up or post only and provided my address.


Back came an email, of course pick up was fine, in fact it was not a problem at all. It turned out we lived in the same suburb with 3 streets between us. The world wide web can be a small place indeed. It was the start of a lovely friendship and irregular coffee catch ups that lasted until Jordan moved over to Canada a year ago.

Our friendship and sometimes collaboration resulted in a few of my all time fav cookie designs, including this pretty cookie set, inspired by an invitation/ printable range.


I never actually got around to doing up a tutorial for these cookies when originally posted, I guess they are kind of fiddly and have a lot of fondant cutters. Rather than worrying about matching up cutters exactly the same, you can just use this tutorial as a guide.

I would say the only essential are a babushka cookie cutter set, a carnation set and a blossom set.....oh maybe a daisy set as well. I'm teasing y'all, once you get the nesting doll cutter, really I'm sure you can use what you have :) Or maybe not, luckily if you shop around these days you can pick all the fondant sets up pretty cheaply.

To match these cookies up to the original invitations CLICK HERE .


Oh and just in case your thinking your options are limited with those cookie cutters check out these other cookies I have made with them in the past. Yup all using the nesting doll cutters. Links to tutorials listed under photo:

Penguin nesting doll Tutorial ; Santa TutorialSnow man TutorialElf Nesting doll tutorialMonster nesting doll tutorialMummy nesting doll tutorialEvil Ghost tutorialScreaming ghoul nesting doll tutorial


I'm a flower girl Babushka Doll
* If you prefer Royal Icing to fondant covered cookies you can replace the initial step with a light pink royal icing cover and then adhere the floral fondant decorations. Marshmallow fondant can also easily be used in place of shop bought fondant. CLICK HERE for an easy Marshmallow Fondant recipe


Ingredients and Equipment
Babushka Cookies (cookie recipe and instructions below)
Small Babushka Cookie Cutter 8.5cm (3") (mine from Bisc-Art)
Small Rolling Pin
Regular size piping tip (you are using the open round end so any regular size)
Various flower cutters
- Carnation cutter 3.5cm (1  1/2")
- Daisy cutter 14mm (9/16 ")
- Daisy cutter 2cm (13/16")
- Blossom Cutter 6mm (1/4")
- Blossom Cutter 9mm (3/8")
- Blossom Cutter 14mm (9/16 ")

Rolled fondant (coloured yellow, light yellow, Pink, dark pink, skintone and brown) pink used is Sugarflair dusky pink which will make both the light and dark colours^
Sharp knife
Cornflour (cornstarch)
Black edible pen

^fondant dries out quickly, when not in use store in an airtight container or ziplock bag. To use fondant knead until pliable and smooth and roll out on a workbench dusted with cornflour (cornstarch)


Knead light pink fondant until smooth and pliable. Dust workbench with cornflour (corn starch) and roll out fondant until quite thin then using the babushka cutter cut out a fondant shape. Using the large round end of the piping tip cut out a round shape so that a face can be inserted.


Roll out the skintone fondant until quite thin then using the large round end of the piping tip cut out a round shape for the face.

Brush the cookie with a little water and adhere the pink fondant to the cookie and then insert the skintone face into the round hole. Use the rolling pin to press fondant on gently and push out to the edges where required.

Roll out the brown fondant then using the large round end of the piping tip cut out a round shape. Using the edge of the babushka cookie cutter where the head meets the shoulder, cut into the round to make hair.


Knead and roll out separately the white, light yellow, dark yellow, light pink and dark dusky pink fondants and cut the following shapes from the fondant for each cookie. (If you are making a number of cookies it can be more time effective to work on a number of cookies at the same time instead of doing each separately.)

For each cookie you will need to cut out:



Daisy cutter 14mm (9/16 ") - 2 X dark dusky pink
Daisy cutter 2cm (13/16")- 1 X light dusky pink
Blossom Cutter 5mm (1/4") - 1 X light yellow
Blossom Cutter 9mm (3/8") - 1 X light yellow + 1 X light dusky pink
Blossom Cutter 14mm (9/16 ") - 1 X dark yellow
Carnation cutter 3.5cm (1  1/2") - 1 X white + 1 X light yellow
A little extra white and dark dusky pink for making flower centers.


Use a tiny amount of water to adhere the flowers to the cookie as detailed in the picture. Yes some of those flowers are hanging over the edge - you'll fix that in the next step. Finish off each flower with a little dot of fondant rolled into a ball and pressed on with a small amount of water.


Use the sharp knife to trim off any excess overhang.


Then draw on a face, 2 eyes and a mouth with the edible black pen.


Sugar Cookie Recipe (makes 24 regular sized cookies)

460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)#
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar

Sift together flour, baking powder and salt.

Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.

Line a few baking trays with parchment/ baking paper.

Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.

Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)

Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).

Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).

Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.

- Cookies can be stored in an airtight container for 1 week.



Unless stated otherwise, the above pictures and post are original works and the property of Linda Vandermeer.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores: 

This post is not sponsored.